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Lasagna Soup

September 7, 2012 By Kristi

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Lasagna Soup

We love lasagna around here. It’s our go-to holiday meal and it was even the first thing I ever cooked for Mr. Meaty back when we were dating (yes, the “real” meat version just for him).

So, when I saw this fantastic-sounding Lasagna Soup recipe, I had to give it a shot. Tomato soup with creamy cheese and noodles? Yum!

I found this beautiful Lasagna Soup and converted it to veggie “beef” and made it into a CrockPot recipe. You can use homemade ground beef substitute or your favorite store-bought variety, like Quorn. I’m so glad it’s Slow Cooker season again! Hooray for easy CrockPot meals!

Lasagna Soup

Ingredients

2 teaspoons olive oil
4 cups “ground beef”
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups vegetable broth
2 bay leaves
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
8 ounces fusilli pasta

Method

Place all ingredients except pasta in the slow cooker and cook on LOW for 8 hours.

Add pasta and switch to HIGH, cook for 15 more minutes.

Serve.

The Results

Incredibly simple to throw in the CrockPot and go. And, it is delicious!

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

Yield: 8

CrockPot Vegetarian Lasagna Soup Recipe

CrockPot Vegetarian Lasagna Soup Recipe

You're going to love how easy this crockpot vegetarian lasagna soup recipe is to make - plus you'll love how it tastes too!

Prep Time 5 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 20 minutes

Ingredients

  • 2 teaspoons olive oil
  • 4 cups "ground beef"
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1/2 cup finely chopped fresh basil
  • 8 ounces ricotta
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 2 cups shredded mozzarella
  • 8 ounces fusilli pasta

Instructions

  1. Place all ingredients except pasta in the slow cooker and cook on LOW for 8 hours.
  2. Add pasta and switch to HIGH, cook for 15 more minutes.
  3. Serve.
© Kristi Arnold @VeggieConverter.com
Cuisine: Italian / Category: Dinner

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: cheese, nut-free, pasta, slow cooker, soy-free, tomato, vegan, vegetarian, whole food Tagged With: lasagna, soup

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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